DNA extraction and fingerprinting of commercial rice cereal products

DNA was extracted from commercial rice cereal products using modified conventional methods (CTAB, SDS and a commercial kit) in large fragments (>3 kb) and with relatively high yields (1.4–10.7 μg DNA per g of sample) and was used as template for the amplification of a single copy rice gene (i.e....

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Bibliographic Details
Published in:Food research international 2006-01, Vol.39 (4), p.433-439
Main Authors: Ren, Xueliang, Zhu, Xiaoyang, Warndorff, Maarten, Bucheli, Peter, Shu, Qingyao
Format: Article
Language:English
Subjects:
Biological and medical sciences
breakfast cereals
Cereal and baking product industries
cereal proteins
DNA extraction
DNA fingerprinting
DNA marker
Fingerprinting
Food engineering
Food industries
food quality
Fundamental and applied biological sciences. Psychology
General aspects
minisatellite repeats
Oryza sativa
product authenticity
Quality
ribotypes
Rice cereal
rice products
standards of identity
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Summary:DNA was extracted from commercial rice cereal products using modified conventional methods (CTAB, SDS and a commercial kit) in large fragments (>3 kb) and with relatively high yields (1.4–10.7 μg DNA per g of sample) and was used as template for the amplification of a single copy rice gene (i.e. MIPS) fragment (ca. 850 bp) and microsatellite DNAs (ca. 120–400 bp). The cereal products were further discriminated by using six microsatellite markers. The usefulness of DNA analysis was discussed for quality control and authenticity testing of raw rice materials in rice-based food production, and to monitor genetically modified (GM) rice ingredients in commercial food products.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2005.09.006